Tasting Notes
Our fruit tea went cold when we discovered a box of treasures containing a used eraser, an old snuff tin, orange peel and ginger biscuit crumbs. On the palate we celebrated with sherry, black forest cake and chili chocolate before preparing pepper and nutmeg-seasoned meatballs. With water there were buttery, lemony scallops that gave way to new trainers, dried flowers and cigars enjoyed in an old library. As we tasted, red berries burst forth with charred, oaky wonder. Toffee apples were dipped in gravy and we drank boulevardiers while digging through an old wooden chest of drawers for further riches.